INTERNATIONAL TACO DAY

VOLATILE CHILI TACO

EXCLUSIVE MOLECULAR RECIPE

YOU MAY NEED

PREPARATION TOTAL TIME DIFFICULTY

5 mins

30 mins

3/5

Ingredients

  • HARISSA FOAM
    Harissa ¼ cup (60 ml)
    Water ¾ cup (180 ml)
    Salt 1 tsp (5 ml)
  • GUACAMOLE
    Avocado 1
    Garlic, chopped ½ clove
    Vegetable oil 2 tbsp (30 ml)
    Salt to taste
    Pepper to taste
    Cilantro, chopped to taste
    Sour cream 2 tbsp (30 ml)
    Tacos (hard shell) 1 box
  • ADDITIVE
    SOY LECITHIN 2 g (1 sachet)

Directions

  • HARISSA FOAM
    1. Combine all the ingredients and the SOY LECITHIN in a flat-bottomed rectangular
    bowl.
    2. Using a hand blender, incorporate air bubbles into the solution for 3 to 4 minutes and
    let sit for 5 minutes.
    3. Scoop off the foam with a spoon.
  • GUACAMOLE
    1. Crush the avocado, garlic, oil, salt and pepper together.
    2. Add the cilantro and mix well.
  • SERVING SUGGESTION
    Fill a taco with the guacamole and sour cream and garnish with the harissa foam.

EMULSIFICATION TIPS

EMULSIFICATION TIPS

PREPARATION STEPS:
1. Dissolve one sachet (2 g) of soy lecithin into the solution to be
lathered.
N.B. The use of a hand blender is recommended as some egg
beaters are not powerful enough.

2. Incorporate as much air as possible into the soy lecithin
preparation in order to produce foam.
N.B. Hold the hand blender at an angle and avoid completely
immersing its head.

3. Collect foam and serve.
N.B. The foam will hold for approximately 30 minutes before it
starts drying.

4. Reblend the soy lecithin preparation several times in order to
obtain more foam.

THE SOLUTION TO BE TRANSFORMED:

Prepare approximately 1⅓ cup (85 ml) of a solution to be lathered and pour into a flat-bottomed container. The solution to be spherified must contain a large proportion of water in order to favor the adherence of the lecithin molecules between the water and air bubbles.
Warning : Denser, thicker solutions such as honey-based or syrup-based solutions should be avoided, as the lecithin molecules do not contain enough water to retain the air bubbles.

SERVING & PRESERVATION:

The foam will hold for approximately 30 minutes before it starts drying. Store the soy lecithin preparation in a closed container in the fridge for a few days if needed. Reblend the soy lecithin preparation several times in order to obtain more foam.

PLEASE NOTE:

Soy lecithin is a natural protein contained in soy that has the unique property of stabilizing foam. This emulsifier is used to reach an unusal equilibrium between air and liquid. The foam will stand for about 30 minutes before it begins to dry, however the soy lecithin solution can be re-blended several times in order to obtain more foam.

YOU MAY NEED

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